Recent advances in the study of modified cellulose in meat products: Modification method of cellulose, meat quality improvement and safety concern
Lei Zhou, Wangang Zhang, Jingyu Wang
Topics & Concepts
Processed meatFood scienceShelf lifeMeat packing industryQuality (philosophy)CelluloseFood productsBusinessPulp and paper industryBiochemical engineeringChemistryEngineeringOrganic chemistryPhilosophyEpistemologyAdvanced Cellulose Research StudiesNanocomposite Films for Food PackagingElectrospun Nanofibers in Biomedical Applications